MKTG241-24S2 (C) Semester Two 2024

Hospitality Marketing and Management

15 points

Start Date: Monday, 15 July 2024
End Date: Sunday, 10 November 2024
Withdrawal Dates
Last Day to withdraw from this course:
  • Without financial penalty (full fee refund): Sunday, 28 July 2024
  • Without academic penalty (including no fee refund): Sunday, 29 September 2024


In this course, students will learn about both the strategic and operational side of hospitality businesses, with a focus on marketing aspects. Students will typically learn about food and beverage management and housekeeping management as well as the marketing practices of different sectors in the hospitality industry.

This course is recommended for those interested in MKTG349 (Applied Tourism Management and Marketing Project). It is also recommended for MKTG314 (Tourism Marketing and Management) and MKTG317 (Sustainable Tourism Enterprises)

Learning Outcomes

The objectives of the course are:
1. Explain the nature of the hospitality industry and distinguish between various hospitality sectors, product and services.
2. Critically assess the marketing aspects of hospitality businesses.
3. Evaluate the strategies of hospitality operations in terms of food and beverage, guest-relations and housekeeping management.
4. Understand and discuss other facets of hospitality operations such as employee management, innovation and new product management.


Timetable 2024

Students must attend one activity from each section.

Lecture A
Activity Day Time Location Weeks
01 Monday 12:00 - 14:00 James Logie 104
15 Jul - 25 Aug
9 Sep - 20 Oct

Timetable Note

Lectures for MKTG241-24S1 are recorded using the ECHO360 lecture recording system.

Course Coordinator / Lecturer

Richard Aquino


Assessment Due Date Percentage 
Review of Industry Practices 25%
Applied Group Project Report and Presentation 35%
Final Exam 40%

To pass this course you must not only achieve a final grade of 50% or higher, but also achieve a weighted average grade of at least 45% across all invigilated assessments.

Assessment in Te Reo Māori
In recognising that Te Reo Māori is an official language of New Zealand, the University provides for students who may wish to use Te Reo Māori in their assessment. If you intend to submit your work in Te Reo Māori you are required to do the following:

Read the Assessment in Te Reo Māori Policy and ensure that you meet the conditions set out in the policy. This includes, but is not limited to, informing the Course Coordinator 1) no later than 10 working days after the commencement of the course that you wish to use Te Reo Māori and 2) at least 15 working days before each assessment due date that you wish to use Te Reo Māori.

Textbooks / Resources

Recommended Reading

Gössling, S., & Hall, C. M; The sustainable chef: The environment in culinary arts, restaurants, and hospitality ; Routledge, 2022.

Gursoy, D., Buttle, F., & Bowie, D; Hospitality marketing: Principles and practices ; 4th ed; Routledge, 2023.

Legrand, W., Chen, J. S., & Laeis, G. C. M; Sustainability in the hospitality industry: Principles of sustainable operations ; Routledge, 2022.

A list recommended readings and other tasks will be distributed weekly via links on the lecture slides.
There is no prescribed textbook.

Course links


Indicative Fees

Domestic fee $893.00

International fee $4,200.00

* All fees are inclusive of NZ GST or any equivalent overseas tax, and do not include any programme level discount or additional course-related expenses.

For further information see Management, Marketing and Tourism .

All MKTG241 Occurrences

  • MKTG241-24S2 (C) Semester Two 2024